And elegant panna cotta, easy and tasty, ideal to prepare for an al fresco dinner. For a vegan version, replace the cream with coconut or soy cream.
6 people made this
4 sheets gelatine
250ml double cream
200ml coconut milk
4 tablespoons granulated sugar
1 teaspoon vanilla extract
2 tablespoons coconut flour
desiccated coconut to garnish
Method Prep:10min › Cook:10min › Extra time:4hr › Ready in:4hr20min
Soak the gelatine in cold water for 10 minutes.
Meanwhile, in a small saucepan, combine the cream, coconut milk, sugar and vanilla. Cook over a low heat, whisking constantly, without simmering. After 3 minutes add the coconut flour. Cook 7 minutes longer over low heat and keep stirring until the mixture is smooth and lump free.
Squeeze off the water from the gelatine and add to the cream mixture. Whisk vigorously to dissolve the gelatine.
Remove from heat and pass the mixture through a fine sieve.
Wet with water an aluminium panna cotta mould and then pour in the mixture. (Wetting the mould first makes it easier to unmould later.) Refrigerate for at least 4 hours.
Before serving, flip the panna cotta on a serving plate, carefully unmould and sprinkle the top with some coconut.